Bedmi Puri with Aloo Sabzi
Crisp, urad dal-stuffed fried puris served alongside a tangy, coarsely mashed potato curry, an Old Delhi breakfast institution.
- Prep
- 30 min
- Cook
- 45 min
- Total
- 75 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 410 kcal
Equipment
- •Kadai
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 18 g
- carbs
- 54 g
- fibre
- 8 g
- protein
- 11 g
- calories
- 410 kcal
Instructions
- 1
Mix the ground urad dal (lentils), fennel seeds, asafoetida, wheat flour, a little oil and salt together.
- 2
Knead into a firm dough using minimal water. Let it rest for 15 minutes.
- 3
For the curry, heat oil and sizzle the cumin seeds in the hot oil.
- 4
Add tomato puree, turmeric and red chilli powder. Cook until the oil separates.
- 5
Add mashed potatoes and enough water to make a semi-thick curry, then season with salt.
- 6
Simmer the potato curry for 10 minutes. Mash lightly to keep a coarse texture.
- 7
Divide the puri dough into small balls. Roll each ball into a small disc.
- 8
Deep-fry the puris (puffed breads) in hot oil until golden and puffed, then serve hot with the potato curry.
Chef's tips
Roll the puris slightly thicker than regular poori (fried bread), as the urad dal makes the dough denser.
Ingredient substitutions
- urad dal → moong dal for a lighter version
Storage
Potato curry keeps refrigerated for 2 days; puris are best fresh.
Reheating
Reheat curry on the stovetop; puris do not reheat well and should be freshly fried.
Common mistakes to avoid
- •Frying at too low a temperature, which causes the puris to absorb excess oil.
Serving suggestions
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